Preheat the oven to 180 C
Bring a large pan of water to the boil and add the silverbeet.
Cook for 2 minutes once the water returns to the boil.
Drain and squeeze off excess water. Set aside to cool slightly then chop the leaves into 2 cm pieces.
Heat the olive oil in a frying pan and saute the onion for 2 minutes until soft.
Transfer the onions to a large bowl with the chopped silverbeet.
Add the mint, oregano, eggs, grated and soft fetta and mix well to combine. Season with cracked pepper.
Oil a round ovenproof pie dish approximately 29 cm in diameter x 3 cm deep.
Brush a sheet of filo and lay it horizontally over the pie dish.
Brush the next sheet with oil and lay it vertically over the pie dish.
Repeat the process until all 6 sheets line the pie dish.
Spoon the filling into the dish them fold the overhanging pastry back into the centre of the dish.
Brush the top of the pastry lightly with oil and place in the oven to bake for 35 - 40 minutes.
Serve with a fresh green salad.